Confectionery product containing active and/or reactive components and methods of production thereof

Inactive Publication Date: 2013-04-25
READING SCI SERVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0074]In some embodiments, the product may include two or more different active/reactive components that work together to create a complementary or intensity-building effect. This may provide an enhanced overall product experience upon consumption, for example, by imparting an extended and/or more intense product profile. In particular, the two or more active/reactive components may be distinct from and complementary to one another. In some embodiments, two different active/reactive components that are complementary, such as two different cooling agents, could be incorporated into different regions of the product. The different regions may include, for instance, the body portion, different capillaries or groups of capillaries, an optional center-fill region, an optional coating region, and the like. The complementary active/reactive components may be incorporated into certain regions of the product to create the desired product profile. For instance, an active that exhibits an intense up-front burst of its attribute, such as cooling, may be incorpo

Problems solved by technology

Whilst a product formed from such an apparatus does increase sensory pleasure, the per

Method used

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  • Confectionery product containing active and/or reactive components and methods of production thereof
  • Confectionery product containing active and/or reactive components and methods of production thereof
  • Confectionery product containing active and/or reactive components and methods of production thereof

Examples

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Example

[0199]FIG. 8 shows a hard candy with an air fill produced in Example 2, in accordance with the present invention;

[0200]FIG. 9 shows a hard candy with a liquid fill produced in Example 2, in accordance with the present invention;

[0201]FIG. 10 shows a gum with an air fill, produced in Example 2, in accordance with the present invention;

[0202]FIG. 11 shows a gum with a liquid fill, produced in Example 2, in accordance with the present invention;

[0203]FIG. 12 shows a gum with a solid fill, produced in Example 2, in accordance with the present invention;

[0204]FIG. 13 shows a chocolate with an air fill, produced in Example 2, in accordance with the present invention;

[0205]FIG. 14 shows a chocolate with an air fill as shown in FIG. 13, but in longitudinal cross section;

[0206]FIG. 15A shows a perspective view of an extrudate formed in accordance with the present invention, where the extrudate has been folded;

[0207]FIG. 15B shows a cross-sectional view of the extrudate as shown in FIG. 15A, ...

Example

Example 1

[0226]Phase one concerned the extrusion of candy using a capillary die attached to a small-scale extruder, in order to confirm that candy having capillaries with both low and high voidage values could be formed in accordance with the present invention.

[0227]The materials that were trialled during this investigation are shown in Table 1.

TABLE 1Materials tested.MaterialnumberMaterial nameMajority ingredientsApplication1CustomSugar (40%) GlucoseExtruded matrixrecipe 1Syrup (60%)2CustomMaltitol syrup (96%) GumExtruded matrixrecipe 2Arabic (2%) Water (2%)3Cocoa butterCocoa butter (100%)Capillary filler

[0228]Materials 1 and 2 were supplied as large solid blocks. All materials were crushed prior to extrusion to yield a fine granular powder, with grain sizes ranging between 1 mm and 5 mm. Material 3 was supplied as a tub of solidified cocoa butter; the required quantity was broken up into a fine powder containing only small lumps before being fed into the heated cocoa butter reserv...

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Abstract

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to confectionery and method of production thereof. In particular, the invention relates to confectionery comprising one or more capillaries which may contain a fluid or other material.BACKGROUND TO THE INVENTION[0002]It is desirable to produce confectionery formed of different components, so as to increase sensory pleasure. A number of confectionery products exist, which have a flavoured liquid or syrup centre which is released upon chewing. For example, WO2007056685 discloses an apparatus and method for the continuous production of centre-filled confectionery products in the format of a continuous extrudate having a plurality of centre-filled confectionery ropes. Whilst a product formed from such an apparatus does increase sensory pleasure, the period of pleasure is often short lived as the centre is released quickly and / or degraded. Some embodiments of the present invention can provide a confectionery product whic...

Claims

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Application Information

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IPC IPC(8): A23G3/54A23G1/54A61K8/02A23G4/20
CPCA23G3/54A23G4/20A23G1/54A23L1/22008A23G3/364A23G4/12A23L1/0079A61K8/0216A61K31/522A61K2800/244A61Q11/00A23L27/70A23P30/25A23G3/545A23V2002/00A61K9/0058
Inventor CLARKE, PETERMARSHALL, SARAH
Owner READING SCI SERVICES
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